SPRING PEA AND BACON SOUP

Serves 4, Prep 15 mins, Cook 28 mins

WHAT YOU NEED

2 tbsp olive oil

150g shortcut bacon, finely chopped

2 onions, halved, thinly sliced

1 leek, trimmed, quartered lengthways, sliced

1 tbsp fresh thyme leaves

2 large carrots, peeled, finely chopped

2 stalks celery, finely sliced

1 litre (4 cups) chicken stock

2 cups frozen peas

Salt and pepper, to taste

Cracked black pepper, to garnish (optional)

1

Heat oil in a stockpot over a medium heat. Add bacon, onions, leek and thyme. Cook, stirring occasionally, for about 10 minutes, or until leek is soft.

2

Add carrots and celery. Cook, stirring occasionally, for about 5 minutes, or until just tender. Add stock. Bring to boil. Simmer, covered, for 10 minutes.

3

Add peas. Simmer for a further 3 minutes. Remove from heat. Cool for 10 minutes.

4

Blend 3 cups of the soup until smooth. Return to stockpot with remaining soup. Stir over a medium heat until hot. Season with salt and pepper. Serve soup garnished with cracked pepper (optional).